Many grills are sure to be fired up on this Father's Day, and depending upon the honorary dad's taste buds, steak is the choice of meat. When the word "steak" is used without classification, it generally refers to beef.

Steaks that comes from the hind end will generally be less tender, as these areas of muscle get a lot of exercise. Flank steak, round steak, top sirloin, or skirt steak may be slightly tougher cuts of meat, but they are also the lowest in fat. These cuts take to a marinade well, which can help tenderize and flavor the meat. Grilling, broiling or roasting are acceptable cooking methods. Tender cuts of steak, such as top blade (Flat Iron), top loin (New York Strip), porterhouse, T-bone or ribeye tend to be a higher fat meat, as well as a pricier cut.

Trim off all the visible fat before cooking and slice the meat against the grain. The grain of the meat is the direction of the muscle fibers. Slicing across from it rather than parallel with it, will shorten the muscle fibers making it easier to chew. The amount of cooking time depends on personal preference. Shorter cooking times will retain more juice but could pose more risk of foodborne illness. A safe internal temperature of at least 145°F with a three-minute resting period (where the thermometer still registers at least 145°F after 3 minutes) will lessen that risk. Treat your dad to a grilled steak this Father's Day; what says love more than that?

Place steak cubes, mushrooms and potatoes in a large rimmed baking pan. In a small bowl, whisk oil, vinegar, garlic, salt, pepper, oregano and rosemary. Pour over steak and vegetables; stir to coat. Cover and refrigerate to marinate for at least 2 hours.